Prepare Basting Sauce: Place Honey, Vinegar, Soy Sauce, Sherry, Juice of Half and Orange and 3 Tbsp. Water in a pan; heat Together. Bring to boil; let cool.

Prick Skin of Duck lightly with Sharp fork; pour over several pints of boiling water to soften skin; let dry.

Put onion and half orange inside duck; season. Place bird on spit; when Broiler or BBQ is very hot.

Cook bird, basting frequently with sauce. Allow 20 minutes per pound.

Lower heat after first half hour.

Test if duck is done by stinking skewer into leg meat. If juice runs clear, duck is done.

Remove from heat and serve with rice and bean sprouts

serves 4